nutritious, heavy flour that is used in small amount in gluten free bread.
a dense, heavy flour made from soybeans that have been hulled, cracked, toasted and ground.
This high-protein flour is made from raw soybeans that have been hulled, cracked, and finely ground. As soy flour has a distinctive flavor, it usually makes up less than 25 percent of the total flour content in a bread recipe. Soy flour adds valuable vitamins, calcium, and iron to breads.
A very high-protein, low carbohydrate flour made from soybeans. Soy flour has approximately twice the protein of wheat flour.